Notes from the bench
Experiments, materials and measurements from the VIHI lab — 186 published notes and counting.
The Risk-Reward of Acetic Acid Bacteria in Coffee Fermentation
The Risk-Reward of Acetic Acid Bacteria in Coffee Fermentation: Phase 1 – Introduction & Theoretical Background 1. Intr…
Lactic Acid Bacteria (LAB) in Coffee: Beyond Acidity to Creamy Body and Umami
Lactic Acid Bacteria (LAB) in Coffee: Beyond Acidity to Creamy Body and Umami Introduction The pursuit of quality and complexity i…
Saccharomyces vs. Non-Saccharomyces Yeasts in Coffee Fermentation: Roles and Flavor Impacts
Saccharomyces vs. Non-Saccharomyces Yeasts in Coffee Fermentation: Roles and Flavor Impacts Phase 1: Introduction and Theoretical…
The Microbial Terroir of Coffee: How Native Microbes Shape Processing & Flavor
The Microbial Terroir of Coffee: How Native Microbes Shape Processing & Flavor Introduction The concept of terroir —the uniqu…
Wild Fermentation vs. Commercial Yeast: The Terroir Debate in Modern Coffee Processing
Wild Fermentation vs. Commercial Yeast: The Terroir Debate in Modern Coffee Processing Introduction The pursuit of sensory distinc…
Can You Map a Farm's Microbial Fingerprint? The Science Behind Microbial Terroir Analysis
Introduction: Beyond Altitude and Variety For decades, the specialty coffee industry has relied on a well-established lexicon to d…
The Risk of Acetobacter: How to Prevent Vinegary Defects in Coffee Fermentation
The Risk of Acetobacter : How to Prevent Vinegary Defects in Coffee Fermentation Introduction The pursuit of sensory excellence in…